Description
This Garlic Herb Bacon Wrapped Turkey Breast recipe features tender turkey breast coated in a flavorful blend of balsamic vinegar, olive oil, fresh rosemary, thyme, garlic, and steak seasoning, then wrapped in a crispy bacon weave and oven-baked to juicy perfection. It’s an elegant and savory main dish perfect for family dinners or special occasions.
Ingredients
Scale
Marinade & Herb Rub
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary, chopped
- 4 sprigs fresh thyme, chopped
- 2 tablespoons steak seasoning
- 6 cloves garlic, crushed
Turkey & Wrapping
- 3-4 pound boneless, skinless turkey breast
- 10 slices bacon
- 2 sprigs fresh rosemary (whole, for garnish)
- 2 sprigs fresh thyme (whole, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the turkey breast.
- Prepare Herb Mixture: In a small bowl, whisk together the balsamic vinegar and olive oil until combined. Add the chopped rosemary and thyme, steak seasoning, and crushed garlic. Mix well to create a flavorful herb rub.
- Apply Herb Rub: Brush the herb mixture evenly over the entire surface of the turkey breast for maximum flavor infusion.
- Add Herb Sprigs: Place the two remaining whole sprigs each of rosemary and thyme on top of the turkey breast to infuse extra aroma during baking.
- Weave Bacon: Weave the bacon slices together into a lattice and carefully lay this bacon weave over the turkey breast, fully covering it.
- Tuck Bacon Ends: Tuck the ends of the bacon slices underneath the turkey breast to secure it and prevent unraveling during cooking. Ensure the rosemary and thyme sprigs stick out slightly for easy removal after baking.
- Prepare for Baking: Place the bacon-wrapped turkey breast on a wire rack set inside a foil-lined baking sheet. This allows heat to circulate evenly and helps crisp the bacon.
- Brush Remaining Rub: If any herb mixture remains, brush it over the top of the bacon weave to enhance flavor and moisture.
- Bake: Position the baking sheet on the lower oven rack to prevent the bacon from being too close to the heating element. Bake for approximately 1 hour, or until an instant-read thermometer inserted into the thickest part of the turkey reads 165°F (74°C).
- Remove Herbs & Slice: Once cooked, carefully remove the rosemary and thyme sprigs from beneath the bacon. Slice the turkey breast and serve immediately.
Notes
- Using a wire rack allows excess fat to drain and helps the bacon crisp evenly.
- An instant-read thermometer ensures the turkey reaches a safe internal temperature without overcooking.
- If you prefer less smoky flavor, try turkey bacon as an alternative.
- Rest the turkey for 5-10 minutes before slicing to retain juices.
- Leftovers can be stored in the refrigerator for up to 3 days.
